Spinach Artichoke Dip with Fresh Artichokes

Spinach artichoke dip is arguably one of the most popular appetizers ever, found on nearly all American restaurant menus. This popular dip and many others gained traction during the 50s when eating in-front of TVs became more common.

Anyways this classic dip has been around for a while and likely while be here to stay. The combination of mayonnaise, cream cheese, and parmesan cheese is absolutely delicious and so savory. Paired with the fresh artichokes, spinach and the gouda / Monterey Jack cheese blend on top this spinach and artichoke dip will blow your socks off!

The fresh artichokes are much more labor intensive than just buying them in a can but in my opinion they are well worth it. With just 20 extra minutes of peeling away bracts (leaves) and scooping out stuff you don't want you'll be left with 4 nice cleaned, fresh artichoke hearts that are so much tastier than then ones in the can. I have defenitently made dip with artichokes from the can and it has turned out great, but fresh is always superior!

I usually like to serve my dip with freshly fried corn tortilla chips, you can make your own tortillas or buy some fresh ones from the refrigerator section of your grocery store. Cut the tortillas in half and then cut each half into three triangular pieces, kinda like a piece of cake. Then fry in hot oil for 1-2 mins until golden brown and crispy! Remove from oil onto a plate with some paper towels and sprinkle with salt, be generous here if you like salty chips!

Serve with your amazing cheesy spinach artichoke dip!